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Mediterranean Chicken Salad

Fennel, artichokes and olives


Serving Size 2
Active Time:
~10 min
Total Time:
~30 min


Prep vegetables & chicken

  • In a medium bowl, toss together fennel, olives, artichoke hearts, 1 teaspoon cooking oil and a pinch of kosher salt. Evenly spread vegetables in Zone 2 and 3 of Brava metal tray.
  • Pat chicken breasts dry with paper towels.
  • Season chicken on both sides with a pinch of kosher salt and piment pepper, if using.
  • Place chicken in Zone 1 of Brava metal tray. Make sure thickest chicken breast is on left side of Zone 1.


Roast vegetables & chicken

  • Slide metal tray into top shelf.
  • Select “Mediterranean Chicken Salad” on your Brava touchscreen and follow instructions.
  • After plugging in TempSensor, insert it horizontally through center of chicken breast.
  • While food cooks, prep salad.


Prep dressing and salad

  • In a small bowl whisk together the champagne vinegar, ¼ cup extra-virgin olive oil, basil and a pinch of kosher salt.
  • In a large bowl combine Boston lettuce, cherry tomatoes and shallots.


Finish & serve

  • Dress lettuce with three-fourths of vinaigrette; divide between 2 plates.
  • Dress roasted vegetables with remaining vinaigrette.
  • Cut chicken crosswise into slices and place next to salad and roasted vegetables.
  • Finish chicken with flaky sea salt, if desired.